Basil & Tomato Mini Frittata

Last week, my mom met me at Lowe’s to go get some flowers for my house.

Let’s be clear here, I know nothing about landscaping. But, each year she teaches me a few more things about keeping a plant alive and each year I get a little more confident in my skills. {or, lack thereof}

Definitely lack thereof.

This year, like last year, I was all about having an herb garden. So excited. More than the gorgeous pink and purple flowers, I was pumped to go pick out some herbs. Thyme, cilantro, rosemary, basil and dill, to be exact.

They’re all now in my back yard. Just hanging out. Waiting for me to use them.

And I just couldn’t wait any longer. As part of my meal prep for the week, I made this little mini frittata with that fresh sweet basil…and a tomato, garlic and eggs.

Inspired by an omelette I had in Ogunquit recently, I made this in less than 25 minutes and instantly fell in love.

Yup. I fell in love with breakfast.

Pretty sure that most people out there that love food as much as I do can honestly say they’ve fallen in love with breakfast before.

Don’t deny your love.

And with that, I leave you here with this glorious lil recipe.

Heavy on the garlic {because I love the combo of tomato, basil and garlic – use less if you’d like}. Tastes amazing with some roasted potatoes {like these!}.

So easy to make.

Like I said, I’m in love.

XO

{Are you on social media? Tag pictures of your favorite ESJ recipes using #EverydaySarahJane ! I’d love to see and share what you’re making!! XO}

Yields 3 servings

Ingredients

1 Teaspoon fat {olive oil, ghee, etc}

1/3 Small white onion, thinly sliced

1 Plum tomato, cut 3 slices than chop the rest

1 Tablespoon loosely packed basil, sliced, plus 3 leaves

1 1/2 Garlic cloves, chopped {Add less if you’d like!}

3 Eggs + 2 egg whites, whisked

Salt & Pepper

Optional add-in:

Sliced and shredded mozzarella

Directions

Preheat oven to 350′.

In an 8″ pan, heat fat over medium heat. Add onions and cook until they’re translucent.

Add chopped tomato, garlic and a pinch of salt and pepper. Cook until garlic has browned and tomato is heated through. Meanwhile, whisk eggs together and stir in sliced basil.

Reduce heat to low-medium. Make sure tomato, onions and garlic are evenly distributed throughout the pan. Add eggs and basil, stirring gently to combine. Top with sliced tomatoes and basil leaves. Allow to cook for about one minute, until eggs have set.